Lemon Lavender Ricotta Pancakes

This recipe is my ode to Caffe Dolce Vita in
Providence, Rhode Island, and their lemon-lavender pancakes with lemon-lavender butter and my lemon-lavender love. It’s like eating the entire region of Napa Valley.

Ingredients

4 large free-range eggs

¼ cup organic ricotta cheese

2 teaspoons Sugar-Free Vanilla Bean Sweetener

1 teaspoon freshly squeezed Meyer lemon juice

2 tablespoons coconut flour

1 tablespoon organic culinary lavender

½ teaspoon baking powder

1 tablespoon Golden Ghee

Grated zest of 1 Meyer lemon

Grass-fed butter

Sugar-free maple syrup

Directions Preparing:5 minCooking:10 min

Step 2In a medium skillet, melt the ghee over medium heat. Pour about ¼ cup of the batter into the center of the pan. Cook the pancake until the bottom is brown and crispy, about 1 minute. Flip the pancake and cook the other side until brown and crispy, 30 seconds to 1 minute more. Repeat this step to cook 3 more pancakes.

Step 3Sprinkle each serving with the lemon zest and top the pancakes with a pat of butter. Serve with your favorite keto-friendly sugar-free maple syrup.